I’m not a fan of butternut squash.
This means I’m never really sure what to do with them when they turn up on the CSA wagons. I’ve tried roasting them, mashing them, turning them to soup, all which the spouse enjoyed, but not me. I was doubtful when I saw Jamie Oliver turn them into cupcakes on Jamie at Home, but I brought the squash home, so I had to do something with it.
Besides ignoring it.
They have great texture and flavor, but I couldn’t resist going over the top with the frosting to make it more of a cupcake and less of a muffin. And let’s be honest, who doesn’t love toffee bits?
adapted from Jamie Oliver
1 medium-sized butternut squash – skin on, deseeded, and roughly chopped
2 1/4 cup brown sugar
2 1/2 cup flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
3/4 cup olive oil
Preheat oven to 350 degrees. Using a food processor, blitz squash until finely chopped. Add sugar and eggs. Blitz to combine. Add salt, flour, baking powder, spices, olive oil. Blitz until well mixed.
Fill muffin cup no more than 3/4 full. Bake 20 – 25 minutes.
butternut cupcake frosting
8 oz. cream cheese, at room temperature
4 Tablespoons butter, at room temperature
1/2 teaspoon maple flavoring
1 teaspoon vanilla
1/4 teaspoon freshly ground nutmeg
3 1/2 cups powdered sugar
Using an electric mixer with the paddle attachment, blend cream cheese and butter until smooth. Add flavorings and nutmeg. With mixer on low, slowly add powdered sugar until of a spreadable consistency.
After frosting the cupcakes, sprinkle the tops with toffee bits.